Try this toddy made with a warm amaro and a spiced deep, dark brown syrup steeped with peppercorns and cinnamon. Warm and bright from the lemon. Lots of strong spice with hints of caramel and a touch of bitterness. The cinnamon lingers around but is not overpowering. Sweet, but light on the palate.

Ingredients

For the Spiced Syrup:

1 cup water

1 cup brown sugar

2 tablespoons whole black peppercorns

4 cinnamon sticks

For the Cocktail:

1 ounce Averna

½ ounce spiced syrup

½ ounce freshly squeezed juice from half a lemon

4 ounces boiling water

Lemon peel for garnish

Instructions

For the Spiced Syrup:

Combine water, brown sugar, peppercorns, and cinnamon sticks in a medium saucepan over medium-high heat. Bring to simmer, stirring, and remove from heat. Cover and let sit for an hour and a half. Strain and store in an airtight container, refrigerated, for up to two weeks.